Two recommendations coming from an Austrian cook:
1) A variation - substitute the amount of water used for an equal portion of cooked up and blended/ground spinach.
2) After you've boiled your Spaetzel - Caramelize onions in a large frying pan butter (or oil if health conscious) and add, fry up Spaetzel with a large amount of cheese. This a very typical way to eat Spaetzel on its own in Tirol Austria - it is what you would get if your ordered "Käse Spaetzel" in a restaurant.
-For cheese in America I have been happy with white cheddar curds, baby swiss, Edemer and even Gouda, but this is pretty flexible.
I highly recommend the spinach variation!